Creamy Chicken Florentine
If you need a chicken dish that will impress, look no further than this Creamy Chicken Florentine. It’s easy enough to make for a weeknight supper, but fancy enough for special occasions. This one-pot wonder takes simple chicken dinners to new heights.
This Creamy Chicken Florentine recipe is fancy enough for special occasions, but easy enough for weeknight meals.
Tender, succulent chicken breasts pan-fried to perfection and topped with an incredible creamy white wine sauce. Flecks of spinach throughout the sauce add color and freshness that elevate the dish from a simple chicken and gravy to a presentation-worthy chicken Florentine.
EASY CHICKEN FLORENTINE
The best part of this dish is that it’s cooked in a single pan, so cleanup is a breeze, and the whole thing can be prepped and cooked in less than 45 minutes. Just as easy as Chicken Fricassee and creamy dreamy Mushroom Chicken.
Pair this creamy chicken florentine with flavorful garlic smashed potatoes and rolls for sopping up the extra sauce, and you’ve got a memorable meal worthy of guests or perfect for celebrating your family.
WHAT IS CHICKEN FLORENTINE?
“Florentine” literally means something that comes from Florence, Italy. In cooking, “florentine” is a French term usually used to refer to a dish that contains spinach. Some Florentine-style dishes are simply served over a bed of spinach. Chicken Florentine is seasoned chicken served with a spinach cream sauce.
WHY MAKE THIS RECIPE
Impressive – Chicken florentine is fancy enough for guests, date night or special occasions yet simple enough for a weeknight meal.
Perfect for Busy Cooks – Cook in less than 45 minutes with only one pan to clean up!
Affordable – Cook an incredibly impressive meal without spending a lot of money.
Versatile – Substitute pork chops or even shrimp for a fun twist on this traditional recipe.
INGREDIENT NOTES
Chicken – Chicken breasts which can be pounded to an even thickness are perfect for this chicken florentine recipe.
All-purpose Flour – Flour gives the chicken a crispy coating and will also help to thicken the sauce.
Dry Seasoning – A combination of garlic powder, onion powder, dried thyme, dried rosemary, salt and ground black pepper adds lots of flavor to the chicken.
Olive Oil – Or use any light, neutral-flavored oil.
Butter – Adds flavor and silkiness to the sauce.
Garlic – Use fresh garlic for lots of warm, spicy flavor.
White Wine – Always use a wine you’d enjoy drinking, but it doesn’t have to be expensive.
Half and Half – This will thicken the sauce and add creaminess.
Cheese – Both cream cheese and freshly grated parmesan cheese are added to make an incredibly flavorful sauce.
Baby Spinach – Spinach is what makes this chicken florentine a florentine dish. Baby spinach is tender and mild, but you can substitute regular spinach.
Ready to make this Creamy Chicken Florentine? Gather your ingredients and I will show you…
HOW TO MAKE CHICKEN FLORENTINE
Get the complete ingredients list and instructions from the recipe card below.
Begin by pounding the chicken to an even thickness. Place one chicken breast into a large zip lock bag or between two sheets of plastic wrap and pound the thickest part until the chicken is an even thickness all over. Repeat with each chicken breast.
In a shallow bowl, whisk the flour, garlic powder, onion powder, dried thyme, dried rosemary, salt and pepper in a shallow bowl or on a plate.
One at a time, dredge the chicken into the seasoned flour mixture until it’s well coated.
In a large skillet, heat olive oil over medium heat and fry the chicken for 5 minutes on each side or until golden in color. You may need to work in batches to avoid crowding the pan.
Remove the chicken from the pan and set it aside on a plate.
In the same pan, melt the butter, then add the garlic and stir, cooking for about 30 seconds or until fragrant.
Stir in the wine, cook for about 3 minutes, then pour in the half and half, and bring to a simmer.
Add in the cream cheese and parmesan cheese, stirring for about 4 minutes or until fully melted.
Stir in the baby spinach and let it wilt fully for about 3 minutes.
Add the chicken back to the pan to warm through. Spoon the sauce on top and serve with freshly minced parsley or basil for garnish.
HOW TO POUND CHICKEN BREASTS
Chicken breasts that are an even thickness cook quickly and evenly, so you have tender, juicy chicken. Pounding chicken breasts is a quick and easy way to get chicken to an even thickness. Here’s how to do it.
Trim any excess fat from the chicken.
Place one chicken breast in a large zip-top bag or between two pieces of plastic wrap and place it on a clean cutting board.
Use a meat mallet, a heavy rolling pin, or even an aluminum can to gently pound the thickest portions of the chicken breast.
Repeat with each chicken breast until they are an even thickness throughout.
Any recipe where chicken comes into direct contact with heat can benefit from using pounded chicken. In Chicken Florentine, the chicken will be succulent and tender.
PRO TIPS
Bring the chicken to room temperature for about 30 minutes before cooking. This helps to promote even cooking and can limit the amount of shrinking.
Pounding the chicken breasts will provide the evenest cooking and tender chicken; see our guide above for how to do it.
Leave the chicken alone while it cooks. It will get crispy and golden and cook more evenly if you allow it to sit in the pan for the full 5 minutes before flipping it instead of moving it around.
Keep the heat even while cooking and turn it down if the chicken begins to brown too quickly.
Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
Don’t use cooking wine. Cooking wine is loaded with salt, and we recommend that you select a wine that you would enjoy drinking. It doesn’t need to be expensive, and any leftover wine can be paired with the finished chicken florentine.
Use fresh spinach rather than frozen for this recipe. Wash and dry thoroughly before adding it to the sauce.
Spinach can react with metal pans and leave an off-taste, so use a stainless steel pan for this chicken florentine recipe rather than cast-iron or aluminum.
If you’re not a fan of spinach, you can use kale.
Use fresh, finely grated parmesan. Don’t use the powdery stuff that comes in a can.
DELICIOUS VARIATIONS
Add Heat – If you love a little spice in your cooking, add a bit of red pepper flakes to the sauce.
Swap the Meat – This florentine sauce is great with other proteins as well. Use chicken thighs, salmon, pork chops, or shrimp.
Skip the Alcohol – If you don’t have wine or prefer to cook without it, use an equal amount of chicken broth plus a half teaspoon of Dijon mustard.
Swap The Seasoning – Use your favorite seasoning blend such as Italian seasoning or herbs de Provence in place of the individual seasonings listed in the recipe.
PREP AND STORAGE
Prep Ahead – The chicken can be made in advance and reheated in the pan once the sauce is made.
Store – Leftovers should be placed in an airtight container and consumed within 3 days.
Freeze – Freezing this dish is not recommended as the cream sauce may break or curdle.
